Everything But The Kitchen Sink Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Steps:

• Cook the sausage mixture together on the stove top. Recommend cooking or browning the sausage first then add the onion, pepper and potatoes.
• While that is browning, mix the following in a separate big bowl: eggs, milk, pimentos, and mushroom soup. Mix well and pour over browned meat mixture.
• Grease/butter 9 x 13 baking dish. Put bread in first, cheese, sausage mixture, pour egg mixture over this.
• At this point you may refrigerate and bake the next morning. Bake at 350 degrees for 60 minutes.

Steps:

• Preheat oven to 350.
• Cook breakfast sausage in skillet over medium-high heat until browned.
• While sausage is cooking, grease a 8-by-10-inch baking dish and evenly distribute the bread cubes along the bottom.
• Remove sausage from skillet with spatula and evenly layer sausage over bread in the baking dish. Do not drain the fat from the skillet.
• Add sliced potatoes to the remaining fat in the skillet and turn occasionally until lightly browned. Add browned potatoes to the baking dish, evenly layering over sausage.
• Evenly pour/smear cheese wiz over top of potatoes.
• Whisk together eggs, milk and ground mustard, adding salt and pepper to taste. Pour over top of casserole dish.
• Bake at 350 for 50 minutes, until center is set and puffy.
• Allow to cool slightly before attempting to cut. Serve drizzled with maple syrup.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Stir the chicken broth, mushroom soup mix, mustard, and honey together in a bowl until thoroughly blended. Set aside.
• Spread the rice evenly over the bottom of the prepared baking dish. Cover the rice with a layer of ham, then the chicken.
• Heat the olive oil in a large skillet over medium heat. Stir in the onion, garlic, celery, and carrots; cook until onion is transparent and caramelized, about 5 minutes. Stir in the tomatoes, and cook 5 minutes more. Spoon the vegetables evenly over the chicken in the baking dish. Deglaze the skillet by adding the Marsala wine; cook and stir over medium heat to loosen any browned pieces of vegetables from the bottom. Let the liquid cool slightly, then stir into the chicken broth mixture. Pour the chicken broth mixture over the vegetables in the baking dish. Sprinkle with parsley, bay leaf, basil, cayenne pepper, and thyme. Cover the baking dish with foil.
• Bake the casserole in preheated oven until top bubbles, about 50 minutes. Remove the foil, and stir in the sour cream. Sprinkle mozzarella cheese and bread crumbs evenly over the top. Bake, uncovered, 10 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Stir the chicken broth, mushroom soup mix, mustard, and honey together in a bowl until thoroughly blended. Set aside.
• Spread the rice evenly over the bottom of the prepared baking dish. Cover the rice with a layer of ham, then the chicken.
• Heat the olive oil in a large skillet over medium heat. Stir in the onion, garlic, celery, and carrots; cook until onion is transparent and caramelized, about 5 minutes. Stir in the tomatoes, and cook 5 minutes more. Spoon the vegetables evenly over the chicken in the baking dish. Deglaze the skillet by adding the Marsala wine; cook and stir over medium heat to loosen any browned pieces of vegetables from the bottom. Let the liquid cool slightly, then stir into the chicken broth mixture. Pour the chicken broth mixture over the vegetables in the baking dish. Sprinkle with parsley, bay leaf, basil, cayenne pepper, and thyme. Cover the baking dish with foil.
• Bake the casserole in preheated oven until top bubbles, about 50 minutes. Remove the foil, and stir in the sour cream. Sprinkle mozzarella cheese and bread crumbs evenly over the top. Bake, uncovered, 10 minutes more.

Steps:

• Brown meat and onion together, drain grease.
• Combine all ingredients in a large casserole dish and cover with a tight fitting lid.
• Bake at 350 for 1 hour or until all vegetables are cooked through and tender.
• 365 Quick, Easy & Inexpensive Dinner Menus.

Steps:

• 1. Pre-heat oven to 375 degrees. In a medium skillet, heat olive oil and saute onions and mushrooms together. Add spinach and heat just to wilting. Add ham cubes, cover and reduce heat to very low.
• 2. In a large bowl, beat egg whites to stiff peaks, then slowly add whipping cream to a custard like consistency. Add egg yolks one at a time, maintaining the custard-like consistency.
• 3. Remove ham and vegetable mixture from heat and slowly add by large spoonfuls into egg mixture, adding shredded cheese in between. Reserve about 1/4 cup of cheese back.
• 4. Add egg mixture evenly between 2 8" pre-made pie shells. Sprinkle the remaining cheddar cheese on top of each.
• 5. Place each quiche' on a cookie sheet mid-oven and bake for approximately 25 to 30 minutes. If the weather is very damp outdoors, expect to add about 10 minutes to your baking time.
• 6. When golden brown on top, pull from oven and allow to cool for about 10 minutes. Slice and serve. Bon Appetit!